Recipe for: Summer Salad with Grilled Oscypek, Young Potatoes, and Strawberry Vinaigrette - photo 1
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Recipe for: Summer Salad with Grilled Oscypek, Young Potatoes, and Strawberry Vinaigrette

Salads Grilling 60 min Medium 0 views ~56.47 PLN - (0)
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Description

A summer salad combining Polish smoked oscypek cheese with young potatoes and a refreshing strawberry vinaigrette. The dish blends the salty, smoky notes of the cheese with the delicate sweetness of strawberries and the freshness of greens — perfect as a light lunch or an elegant appetizer at a summer barbecue. Inspired by highlander cuisine (oscypek) and modern seasonal Polish cooking: we use young potatoes and fresh strawberries. The salad is served immediately after preparation, while the oscypek is still warm — this is when the contrast of temperatures and textures is most appealing. Appearance: a green base of greens, topped with golden slices of oscypek and a glistening pink dressing, garnished with strawberries and coarsely chopped nuts.

Ingredients Used

Ingredients (14)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Oscypek 2.4 pcs (~240 g)
  • Arugula 100 g
  • Butter lettuce 150 g
  • Strawberry 250 g
  • Red onion 100 g
  • Rapeseed oil 45 g
  • Wine vinegar 30 ml
  • Mustard 10 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Honey 10 ml
  • Walnuts 30 g
  • Thyme 30 g
💰 Estimated dish cost: ~56.47 PLN (14.12 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the potatoes

1

Wash the potatoes thoroughly under running water with a vegetable brush (the skin of young potatoes is delicate — do not peel them). If they are larger, cut them in half or quarters so that the pieces are of similar size. Place the potatoes in a pot, cover with cold water so that the water covers them by about 2 cm, add 1 teaspoon of salt (about 3 g) and bring to a boil. Cook over medium heat for 12–18 minutes: check with a fork — the potato is ready when the fork easily goes into the flesh, but the potato should not fall apart. Drain in a colander and set aside to cool slightly (5–7 minutes).

Ingredients: Salt
Use a large pot with a lid and a colander. Check the softness with a fork every 3–4 minutes; overcooking will cause the potatoes to fall apart. If you don't have a vegetable brush, scrub the skin with your hand under water.

Strawberry vinaigrette

2

In a tall blender container, place 150 g of strawberries (washed, hulled), 30 g of wine vinegar, 10 g of mustard, and optionally 10 g of honey. Blend for a few seconds until you achieve a smooth mixture. Then, in a thin stream, while continuously blending, pour in 45 g of rapeseed oil until a smooth, slightly emulsified dressing forms. Taste and season with 1–2 g of salt and 1 g of pepper; if the vinaigrette is too thick, add 1–2 teaspoons of water. Strain through a sieve if you want to remove the strawberry seeds (optional). Leave the vinaigrette in a bowl.

Ingredients: Strawberry, Wine vinegar, Mustard, Rapeseed oil, Honey, Salt, Black pepper
Use a jug blender or a hand blender; if you don't have a blender, mash the strawberries with a fork and vigorously mix the oil with a whisk to achieve an emulsion. Straining the vinaigrette will smooth the consistency but leave little pulp.

Preparation of oscypek

3

Cut the oscypek into slices 6–8 mm thick. Heat a grill pan or grill to medium-high temperature — the pan should be very hot but not smoking. Lightly brush the slices with a bit of rapeseed oil (use a brush) and place them on the heated surface. Grill for 1–2 minutes on each side until golden stripes appear and the cheese softens slightly (the surface should glisten slightly and small bubbles should form). Remove to a plate lined with paper towels to drain excess fat.

Ingredients: Oscypek, Rapeseed oil
Use a grill pan (preferably cast iron) or an outdoor grill. Gently turn the cheeses with a spatula — oscypek may slightly melt, do not leave it too long as it will become rubbery. If using a grill, keep an eye on the sizzling and work quickly.

Preparation of toppings

4

While the oscypek is grilling and the potatoes have cooled, prepare the salads: rinse the arugula and butter lettuce in cold water and dry in a salad spinner or gently pat dry with a paper towel. Tear the butter lettuce by hand into bite-sized pieces. Cut the remaining 100 g of strawberries into quarters for decoration. Thinly slice the red onion into half-moons; if you want to mellow the flavor, place the slices in cold water for 5 minutes, then drain and dry.

Ingredients: Arugula, Butter lettuce, Strawberry, Red onion
Use a salad spinner for the best crunch; if you don't have one, dry the leaves thoroughly with paper towels. Slicing the onion thinly is key — use a sharp knife.

Finishing the potatoes

5

Cut the slightly cooled potatoes into thick slices or halves (depending on their size). Transfer them to a large bowl, drizzle with 2–3 tablespoons of the prepared vinaigrette (about 30–40 g), and gently mix to coat the slices with the dressing. Taste and add a pinch of salt if needed. The warm potatoes will absorb the flavor of the vinaigrette and will be the perfect contrast to the cold leaves and warm oscypek cheese.

Ingredients: Strawberry, Wine vinegar, Rapeseed oil
Use a large bowl and a wooden spoon or silicone spatula to avoid mashing the potatoes. If the vinaigrette is very thick, first dilute it with a teaspoon of water.

Salad Assembly

6

On a large plate or serving dish, spread a layer of butter lettuce and arugula. Evenly arrange warm slices of potato on top. Lay slices of grilled oscypek on top. Drizzle with the remaining vinaigrette in thin streams (preferably in three or four spots). Add strawberry slices for color and sweetness, sprinkle with coarsely chopped walnuts (if using) and thyme leaves (optional). Finally, freshly ground pepper and possibly a pinch of sea salt to taste.

Ingredients: Butter lettuce, Arugula, Oscypek, Strawberry, Thyme, Black pepper, Salt
Use a large flat plate or platter so that the elements are not layered too deeply — the salad should look light and colorful. Additionally, you can add walnuts for crunch.

Serving

7

Serve the salad immediately while the oscypek is still warm — this will enhance the aroma and textural contrast. Serve with an extra bowl of vinaigrette on the side, in case someone wants more dressing. It tastes best right after preparation.

Ingredients: Oscypek, Strawberry, Butter lettuce
Use wide serving plates. If you are preparing portions in advance, do not mix the ingredients with the vinaigrette for longer than 15–20 minutes — the lettuce will become wilted.

Fun Fact

💡

Oscypek is a traditional shepherd's cheese from Podhale, historically made by shepherds and smoked with conifer wood. The combination of salty, smoked cheese with fruits (like strawberries) is a modern twist that blends tradition with seasonal freshness.

Best for

letni grill piknik lekki obiad

Tips

🍽️ Serving

Serve the salad immediately after assembling, while the oscypek is still warm. Offer additional vinaigrette in a small sauce boat. A cool, dry white wine (e.g., dry riesling) or a light craft beer pairs well with the salad. If you're preparing it for a party, grill the oscypek just before serving to maintain its crispy crust.

🥡 Storage

It is best to consume the salad immediately. If there is leftover vinaigrette, store it in a tightly sealed container in the fridge for up to 3 days. Potatoes stored separately in the fridge will maintain their texture for 1 day; oscypek is best eaten fresh — reheated in a pan for 1–2 minutes.

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